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Roasted Pumpkin Soup (Vegetarian, Gluten, Grain Free) - In A Round Bowl topped with mini grilled cheese sandwiches and parmesan cheese. Another bowl and parmesan cheese showing in the background. Shown from front
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Roasted Pumpkin Soup (Vegetarian, Gluten, Grain Free)

This warming roasted pumpkin soup is all you need for a cozy and warming fall meal. It is easy to make, perfect to serve for lunch, dinner, as an appetizer or to make for meal prep purpose.
Course Dinner, Light Lunch, Main Course
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Calorie, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 kg Pumpkin (preferably a sweeter kind) deseeded and cut into smaller pieces
  • A drizzle of Olive oil
  • Sea salt, to taste
  • 1 Yellow onion finely diced
  • 4 Garlic cloves minced
  • 1 tsp Ground cumin
  • 1/2 tsp Paprika powder
  • 1/2 tsp Garlic powder
  • 1/3 tsp Cinnamon
  • 1/3 tsp Ginger
  • 1/3 tsp Cayenne pepper
  • 1 Vegetable stock cube
  • 1/2-1 liter Water
  • 1 (2/5) dl (cups) Coconut milk or cream
  • 1 tsp Lemon juice
  • Sea salt, to taste
  • Black pepper, to taste

For the topping

  • 4 slices Gluten & Grain Free Bread
  • Cream cheese
  • Parmesan cheese

Instructions

  • Preheat you oven or air fryer to 180 degrees Celsius.
  • Deseed the pumpkin and cut into smaller pieces. Place on a baking sheet/in the air fryer basket. Drizzle with olive oil and sea salt, stir to combine. Bake for 30-40 minutes in the oven or 20-30 minutes in the air fryer, or until golden brown and tender.
  • Preheat a big pot with some olive oil.
  • Add the yellow onion to the hot pot and fry for 2-3 minutes, just until it starts to turn translucent. Add the garlic, stir to combine and fry for another 1-2 minutes.
  • Next add the spices, combine with the onion.
  • Add the stock cube and water. Bring to a gentle simmer and let it cook for 15-20 minutes.
  • Carefully mix the soup using a hand mixer or stand mixer until smooth.
  • Add the coconut milk or cream and stir to combine.
  • Next add the lemon juice, stir to combine again.
  • Taste to check the seasoning, season with salt and pepper according to taste and add more spices as needed. Keep the soup warm on low heat while you prepare the topping.
  • Preheat a nonstick with some olive oil.
  • Spread cream cheese on all four bread slices. Add shaved/grated parmesan cheese on top and make two sandwiches from the four slices. Slice into smaller sandwiches, about 1*1 cm big. Add to the warm frying pan and fry with a lid on top until golden brown. Then flip and fry until the other side turns golden brown.
  • Divide the hot soup between bowls. Top with the fried sandwiches and shaved parmesan cheese on top. Serve immediately.